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Pressed duck, the Glossary

Index Pressed duck

Pressed duck (canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang) is a traditional French dish.[1]

Table of Contents

  1. 23 relations: Asphyxia, Blood as food, Bone marrow, Butter, Cognac, Duck, Duclair, Foie gras, French cuisine, Fruit press, Grilling, Haute cuisine, La Tour d'Argent, Lemon, Liver, Machine press, Madeira wine, Main course, Paris, Port wine, Roasting, Rouen, Rouennaise sauce.

  2. Duck dishes
  3. Norman cuisine

Asphyxia

Asphyxia or asphyxiation is a condition of deficient supply of oxygen to the body which arises from abnormal breathing.

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Blood as food

Blood as food is the usage of blood in food, religiously and culturally.

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Bone marrow

Bone marrow is a semi-solid tissue found within the spongy (also known as cancellous) portions of bones.

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Butter

Butter is a dairy product made from the fat and protein components of churned cream.

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Cognac

Cognac (also) is a variety of brandy named after the commune of Cognac, France.

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Duck

Duck is the common name for numerous species of waterfowl in the family Anatidae.

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Duclair

Duclair is a commune in the Seine-Maritime department in the Normandy region in northern France.

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Foie gras

fat liver) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. Pressed duck and foie gras are French cuisine.

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French cuisine

French cuisine is the cooking traditions and practices from France.

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Fruit press

A fruit press is a device used to separate fruit solids—stems, skins, seeds, pulp, leaves, and detritus—from fruit juice.

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Grilling

Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side.

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Haute cuisine

Haute cuisine or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Pressed duck and Haute cuisine are French cuisine.

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La Tour d'Argent

La Tour d'Argent (English: The Silver Tower) is a historic restaurant in the 5th arrondissement of Paris, France.

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Lemon

The lemon (Citrus × limon) is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar, and China.

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Liver

The liver is a major metabolic organ exclusively found in vertebrate animals, which performs many essential biological functions such as detoxification of the organism, and the synthesis of proteins and various other biochemicals necessary for digestion and growth.

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Machine press

A forming press, commonly shortened to press, is a machine tool that changes the shape of a work-piece by the application of pressure.

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Madeira wine

Madeira is a fortified wine made on the Portuguese Madeira Islands, off the coast of Africa.

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Main course

A main course is the featured or primary dish in a meal consisting of several courses.

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Paris

Paris is the capital and largest city of France.

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Port wine

Port wine (vinho do Porto), or simply port, is a Portuguese fortified wine produced in the Douro Valley of northern Portugal.

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Roasting

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source.

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Rouen

Rouen is a city on the River Seine in northern France.

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Rouennaise sauce

Rouennaise sauce (fr. Sauce Rouennaise) is a Bordelaise sauce with the addition of puréed duck liver. Pressed duck and Rouennaise sauce are duck dishes.

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See also

Duck dishes

Norman cuisine

References

[1] https://en.wikipedia.org/wiki/Pressed_duck

Also known as Canard au sang, Duck press, Poultry press.